Pour
popped popcorn into two large mixing bowls or 1 giant mixing bowl. In a
medium saucepan combine brown sugar, butter, corn syrup and 1/2 tsp of
the sea salt. Bring mixture to a boil over medium-high heat, stirring
constantly. Once it reaches a boil, add sweetened condesnsed milk, then
return to a boil and cook mixture, stirring constantly, until it reaches
236 - 238 degrees on a candy thermometer. Remove from heat and stir in
vanilla then stir in 1 tsp of the fine sea salt (you can also stir in
remaining 1/2 tsp sea salt or reserve to sprinkle over popcorn,
whichever you prefer). Drizzle half of the caramel over popcorn then
toss several times and drizzle in remaining caramel and toss, sprinkling
in remaining 1/2 tsp salt (or to taste) during tossing and toss popcorn
until evenly coated with caramel. Allow to cool then store in airtight
containers.

P.S. If you like your caramel corn "crunchy" like I do...just pop it in the oven on a baking sheet after covering it with caramel. Depending on if your oven, I recommend setting it at somewhere between 250-300 degrees and stirring the caramel corn every 15 minutes until desired crunchiness. You will then have more of a "Cracker Jack" or "Crunch & Munch" consistency caramel corn.